PHOTO: Quyen's Shrimp Curry with CauliflowerAfter a long day of work, who wants to then spend a couple hours in the kitchen (besides me, of course?) One of the best quick dishes you can make is curry. Well, that is if you have all the ingredients...
Here's how I make a quick shrimp curry:
In a mini food processor, puree together garlic and ginger into a paste. Set aside. Slice a couple onions.
Heat vegetable oil in a dutch oven or heavy braising pan. Add whole cardamom, cloves, dried chiles, and allspice. Toast until fragrant. Add the garlic ginger paste and saute for another minute. Add the onions and a couple tablespoons of garam masala (you can buy at a specialty store, or curry powder at a regular supermarket.)
Sweat the onions until translucent, about 10 minutes. You don't want for them to caramelize, so turn down the heat if they start to brown. Your house should be filled with an amazing aroma by now!
Add a couple diced tomatoes, making sure to squeeze out excess juice, and also a can of coconut cream, as well as a bay leaf. Simmer until thick, about 8-10 minutes. Add a couple cups of chicken stock and simmer some more. At this point you can simmer away until your girl or boy comes home, or your guests, or that sassy neighbor you've been wanting...to have over for dinner.
Finally, when ready to serve, add your wholly defrosted shrimp, cover, and cook until just cooked through, about 5-7 minutes, depending on the size of the shrimp.
Stir in freshly chopped coriander, or cilantro, and serve with lime over rice. (To give some color to your rice, add some saffron and a touch of turmeric.)
While your curry is simmering, make a healthy side dish. For this meal I steamed cauliflower, then finished off in the saute pan with garlic, ginger, and turmeric.
Enjoy! You should be able to have delicious shrimp curry in about 45 minutes total. It's worth it :)
You CAN have a bite,
Quyen
4 comments:
I know you'll hate me for saying this:
But isnt quick curry just a question of buying some premixed curry paste and add the veg and meat?
Incidentally, its interesting to note that graham masala is only available at your speciality stores. Here its very common. Must be all the Moslems in Cape Town.
Bryce, I hate you.
I'm sorry but what does "premixed" mean? That is not part of my cooking vocabulary.
To answer your question, however...YES, but it's HOW you add your veggies and meat that make all the difference. Plus, toasting the spices, etc. Depth of flavor, my friend. Depth of flavor.
quick???
"Quick" is taken in context, my dear.
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